Ash Gourd Halwa (Kasi Halwa)

I remember Kasi halwa or White pumpkin halwa being served at weddings while growing up in India. It is simple delicious dessert made with just pumpkin, sugar and ghee. I made this halwa during Navaratri this year. It was a great hit among guests.

Ingredients:

2 cups peeled and grated white pumpkin (Ash gourd)

2 Tablespoons cashew nuts

1 teaspoon golden raisins 

1 cup sugar

2 Tablespoons ghee ( clarified butter)

1  pinch edible camphor (optional)

1 pinch saffron strands

1 teaspoon cardamom powder

Method:

1. Wash pumpkin, peel the green skin. Grate the pumpkin. Gently squeeze the water from the pumpkin. Save the water.

2. Heat 1 Tablespoon ghee in a heavy bottomed pan, and roast the cashew nuts and raisins. Remove them from the pan and set aside.

                                                            

3. In the same pan, Add 1 teaspoon ghee and grated pumpkin and fry for 2 minutes. Add 1/4 cup of reserved water from the squeezed pumpkin. Cover and cook until soft, 10-12 minutes. Stir and mash intermittently to ensure even cooking.

                                     

4. Add 1 cup sugar (I used brown sugar), and stir until it dissolves. Add saffron and continue cooking over medium heat.

                                                                

5. Once the halwa thickens and leaves pan, add a pinch of edible camphor and cardamom just before removing from the stove. Stir in the roasted cashews and raisins.

                                                                 

                                                              

6. You will know the  right time to remove halwa from the stove, when you start noticing tiny white spots appearing in the halwa while mixing.

                                                              

Notes:

1. Grate the pumpkin evenly.

2. Cook the halwa on medium heat (especially after adding sugar).

3. Make sure to add only a tiny pinch of edible camphor.

4. Add sugar only after the pumpkin is cooked well.

Apple Halwa

 This Navaratri, I made a halwa every day, using fruits, nuts or vegetables. I had apple halwa at a friend's house. It was so good and I made it the next day. It is a simple sweet made with apple, sugar and ghee.

Ingredients:

6 small apples ( I used McIntosh and Gala) 

1 cup sugar, more if required

2 Tablespoons cashew nuts

3 Tablespoons ghee (clarified butter)

Method:

1. Wash, peel and core the apples. Grate the apple slices. You will have 2 cups of grated apple.

2. Heat 2 Tablespoons ghee in a heavy bottom pan. Roast the cashews to golden brown. Remove from ghee and set aside.

                                                              

3. Lower the heat to medium. Add grated apple and cook for 10-12 minutes, until soft, and moisture evaporates.

                                   

4. Stir in 1 cup of sugar (I used brown sugar). Stir till sugar dissolves. Cook on medium heat until the halwa thickens and separates from the pan. Stir in 1 Tablespoon ghee.

                                                              

5. Add cardamom and roasted cashew. Remove from pan. 

                                                              

Creamy Mushroom Curry

This creamy mushroom dish is good with rice or roti. It is quick and easy to make. 

Ingredients:

1 Tablespoon oil

1 Tablespoon chopped garlic

1 onion, finely chopped

10 - 12 button mushrooms, cleaned and patted dry

2 Tablespoons butter

1 Tablespoon Italian seasoning

1 Tablespoon red chili powder (Cayenne pepper)

1 teaspoon salt

1 Tablespoon tomato paste

1 Cup spinach, chopped

1/2 Cup fresh cream

Rice:

2 Tablespoon butter

1 Tablespoon chopped garlic

1 Tablespoon crushed chili flakes

1 Tablespoon Italian seasoning

2 Cups cooked rice

Chopped fresh cilantro for garnish

Method:

1, Heat oil in a medium pan. Sauté garlic for a minute. Then add onion and cook till translucent.

                                       

2. Add the mushrooms, and butter. Cook for 5-7 minutes. Add herbs, chili powder, and salt. Cook for 2 minutes.

                                     

3. Add spinach, cook until wilted. Add tomato paste, and a cup of water. Cook for 5 minutes.

                                       

                                                             

4. Stir in cream. Cook for a minute. Remove from stove and transfer to a serving bowl.

                                

                                                               

Rice:

1. Heat butter in a pan. Add garlic and quickly sauté for a minute. Add herbs, chili flakes and salt. 

                                     

2. Add cooked rice and mix gently. 

                                                             

Serve creamy mushroom with rice.

                                                   

Kolhapuri Misal

Misal is a popular spicy dish from Maharashtra, a western state in India. It is popular Mumbai street food. Misal means mixture. Misal is prepared with sprouted moth beans, over which a flavorful watery gravy called Rasa is poured, topped with farsan (fried lentil snacks), it is served with toasted pav(roll). 

Ingredients:

2 Cups sprouted moth beans or mung beans

5 cups water

2 tablespoons peanut oil

3-4 green chili, slit

2 teaspoon ginger-garlic paste

For Paste:

3 shallots

4 cloves garlic

1 teaspoon peanut oil

For Dry Masala:

To dry roast:

1 Tablespoon coriander

1 teaspoon cumin

1 teaspoon sesame seeds

1 teaspoon poppy seeds

1/2 teaspoon mustard seeds

1/2 teaspoon carom(ajwain) seeds

6-7 dried red chili

To roast in 1 teaspoon oil:

1 bay leaf

2 cardamom

1 black cardamom(badi elaichi)

1/2 inch cinnamon stick

1 star anise

1 mace (javitri)

1 pinch nutmeg

2-3 black stone flower (Dagad Phool)

1/4 teaspoon kasoori methi

5 slices dry coconut

1/2 teaspoon turmeric

2 teaspoons Kashmiri chili powder

1 teaspoon asafoetida

For Batata:

1 Tablespoon peanut oil

3-4 green chili

3 cloves garlic

1 teaspoon salt

1/4 teaspoon turmeric

2 medium potatoes, boiled, peeled, and coarsely mashed

Method:

1. Rinse sprout. Place in a pan with 5 cups of water. Cover and  cook on medium heat. Add 2 teaspoon salt when it is half cooked. Cook until soft. Drain and reserve the water. Keep aside.

                                                        

                                                          

2. While the sprout is cooking; dry roast coriander, cumin, mustard, carom, poppy seeds, sesame seeds, red chili. Allow to cool.

                                                           

3. Heat 1 teaspoon peanut oil in a pan, roast dry coconut, bay leaf, cardamom, black cardamom, black peppercorn, star anise, clove, cinnamon, mace, black stone flower, kasoori methi and nutmeg. Allow to cool. 

                                                           

4. Powder them all together with turmeric, asafoetida and Kashmiri chili powder. Set aside.

                                          

                                                                   

5. Broil shallots and garlic until roasted. Allow to cool. Add 1 teaspoon oil and blend to make a paste or use mortar pestle. Set aside. 

                                        

6. In a saucepan, heat 1 Tablespoon oil on medium heat. Add 2-3 slit green chili. Add ginger-garlic paste, onion garlic paste and 2 tablespoons of the misal masala. Stir constantly for 2 minutes. Add 1/2 teaspoon turmeric powder. check for spice and add more misal masala if required.

                                          

                                                                 

7. Stir in the reserved sprout water. Add salt as required. Simmer on medium low heat for 30 minutes. You will see the oil separate from masala. Add more water if required. The ras should be thin. Add  a little Kolhapuri jaggery (brown sugar)

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8. While the gravy is simmering, place 3-4 green chili, 3 cloves of garlic and a teaspoon of salt in a mortar. Make a paste using the pestle.

9. Heat 2 teaspoons oil in a pan. Add 4-5 curry leaves, chili garlic paste, and 1/4 teaspoon turmeric. Sauté for a couple minutes. 

                                      

10. Add boiled potatoes and toss them together. Check for salt and add if required. Remove from stove and set aside.

                                                             

11. Toast buttered pav to serve.

                                                             

To serve: 

1. Place a tablespoon potato bhaji in a bowl.

                                                               

2. Spoon sprouted beans over the batata.

                                                               

3. Sprinkle farsan over the sprout.

                                        

4. Pour prepared ras over the misal. Enjoy with toasted pav and yogurt.